Some time ago I organized a themed dinner based on fresh fish and Sicilian oranges! I won’t tell you the result of this pairing because I believe you can imagine it perfectly, but I still wanted to share with you one of the opening recipes that I relied on to guarantee unanimous approval! I served them as finger food accompanied by a vegan egg-free mayonnaise, and according to my guests, it was creamy and super delicate! But you can prepare these pistachio swordfish delights also as a main course served with a simple side of fresh seasonal salad. They will be your showpiece, and you’ll make this recipe a thousand times like I did, even presenting them on a TV show and collecting great praise. The recipe is really very simple to make but you’ll shine! One tip: here in Sicily products made with DOP Bronte pistachio are extremely easy to find, but now they are available almost everywhere in the country; however be careful to choose a quality pistachio flour to avoid altering or even compromising the final flavor! Enjoy!
If you love fish but never know how to cook it, here are some other super delicious recipes to try:
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 22 meatballs
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same I use in my recipes; purchasing them through my blog helps support me and my work at no extra cost to you!
- 14 oz swordfish
- 2 eggs
- 2 slices sliced sandwich bread
- 2/3 cup pistachio flour
- 2 tbsp breadcrumbs (if needed)
- 3 tbsp (plus 1 tsp) milk
- 2 lemons (zest from untreated lemons)
- 1 bunch parsley
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- to taste pepper
Tools
- Paper towel
- 1 Knife
- 1 Food processor
- 1 Spoon
- 1 Mixing bowl
- 1 Bowl
- 1 Vegetable peeler
- 1 Baking sheet
- 1 Baking mat
Preparation
Wash the swordfish steaks under running water, pat them dry with kitchen paper and, with the help of a knife, remove the skin and the central bone.
Cut it into cubes, then place them inside a food processor.
Chop in short bursts, like when making a tartare. For this operation, pulse the processor for a few seconds.
Transfer it to a large mixing bowl together with the sliced bread previously torn, soaked with a little milk and well squeezed, the eggs beaten beforehand with a pinch of salt, and start kneading with your hands, adjusting the consistency with a little breadcrumbs, but only if necessary.
Add the chopped parsley, the lemon zest, adjust salt and pepper.
Mix and, with slightly damp hands, form small balls slightly larger than a walnut and roll them in the pistachio crumbs to coat them.
Arrange them well spaced on a baking sheet lined with parchment paper or, as I did, on a reusable Teflon sheet and drizzle a little oil over them.
Place in a preheated static oven and cook at 374°F for 15 minutes, then turn them and lower to 356°F for another 5 minutes. Serve still hot.
And voilà… the pistachio swordfish meatballs are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉Pistachio swordfish meatballs can be stored in the refrigerator in suitable refrigerated containers, preferably glass, for up to 2-3 days.
Tips, notes, variations and suggestions
🟣For a gourmet citrus variation: to recall the theme of the Sicilian dinner, add some grated Sicilian orange zest directly into the pistachio coating. The aromatic contrast will be surprising.
🟣For a gluten-free variation: replace the sliced sandwich bread with a ready gluten-free sliced bread or with a small boiled and mashed potato.
1. How do I choose fresh swordfish for this recipe?
For the best result, swordfish should have firm flesh, a pinkish color and a delicate sea smell. Make sure the dark “X” in the flesh is clearly defined: it’s a sign of freshness.
2. Can I use frozen swordfish?
Absolutely! Frozen swordfish is a great alternative if you can’t find fresh. However, to prevent the pistachio coating from becoming soggy, perform a slow thaw: transfer the fish from the freezer to the refrigerator about 12-24 hours before. Avoid rapid thawing in water or the microwave, which would damage the texture. Once thawed, pat the steaks dry with paper towels. The fish must be completely dry otherwise internal moisture will detach the pistachio crust during cooking.
3. Can I prepare the swordfish bites in advance?
You can clean and form the meatballs a few hours in advance and keep them covered in the fridge. However, to maintain the pistachio crust’s crunchiness, I recommend coating them only at the last moment.
